New USDA study shows more fiber, less sugar and sodium in breakfast cereals

Healthier cereals can help consumers meet recommended daily levels of nutritional dietary components.

Research by USDA published in Procedia Food Science shows food companies have made positive nutritional changes to ready-to-eat cereal. Most notable were a 32 percent increase in fiber and 10 and 14 percent decreases in sugar and sodium, respectively, between 2005 and 2011. According to Kevin Miller, PhD, a nutrition scientist at Kellogg’s and an author of the study, “less than one in 10 Americans get the recommended amount of fiber in their diets. A 32 percent increase in fiber is a great improvement to help people get the fiber they need.”

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